Day 48: stuffed pasta shells

It’s already getting late here, so I’m just going to jump right into the recipe.

You’ll need:

Jumbo pasta shells

1 lb mozzarella

2/3 cup Parmesan

1.5 lb ricotta

1 cup Asiago

1/4 cup parsley

Olive oil

4 cloves minced garlic

One large diced onion

2 cans (28 oz) diced tomatoes

8 basil leaves

To start, cook your pasta according to directions until just slightly undercooked. You’ll need 9 of these shells. Mix your ricotta, half the mozzarella and Asiago, and some of the Parmesan with the parsley in a bowl.

On the stove, heat up some olive oil in a sauce pan and cook the garlic and onions for about 5 minutes. Then add tomatoes, salt, and pepper. Simmer 5 minutes and stir in basil leaves.

Meanwhile, stuff your shells quite full with the cheese mixture. To a casserole dish, add some of the sauce and spread along the bottom. Place your filled shells in, open-side down. Top with the rest of the sauce and reserved cheeses. Bake at 450 degrees for 10 minutes.